3 cups plain white flour
1 teaspoon salt
1 tablespoon ghee (pure butter fat)
1 cup lukewarm water
½ cup oil
Filling :
2 tablespoons ghee
1 large onion, finely sliced
2 cloves garlic, crushed
½ teaspoon finely grated fresh ginger
1 teaspoon ground turmeric
½ teaspoon chilli powder
500g (1lb) minced meat
1 teaspoon garam masala (mixed spices)
2 tablespoons finely chopped fresh coriander leaves
1 frsh red chilli, finely sliced
Get to Make it:
Put flour and salt in a large bowl, rub in ghee, then add the water all at once and mix into a fairly soft dough. Knead dough for at least 10 minutes. Divide into balls of equal size and put them into a small bowl containing the oil. If it is not enough oil to completely cover the dough balls, add a little more. Leave for at least 1 hour.
To make the filling, heat the ghee and fry onion until soft. Add garlic and ginger and fry until onion is golden brown. Add turmeric and chilli powder and stir for a few seconds, then add meat and fry, turning meat consistantly until colour changes. Break up any large lumps of meat, cover and cook for 15 minutes. Add garam masala and continue cooking until meat is tender and quite dry.
On a very smooth surface spread a little oil from the bowl and flatten one of the dough balls with a rolling pin or by hand. Gently press with the fingers, spreading the dough until it is almost as thin as strudel pastry. Spoon some filling onto the centre of the pastry, then fold the pastry up envelope fashion.
Heat up some oil in a frying. When the oil is hot enough, drop the parcel in and let it cook for a couple of minutes, checking the underisde. When the underside is golden brown, turn over and cook the top, again until it is golden. Place on absorbant paper when finished. Serve hot, either on it's own or with a dip of your choice.
To make the filling, heat the ghee and fry onion until soft. Add garlic and ginger and fry until onion is golden brown. Add turmeric and chilli powder and stir for a few seconds, then add meat and fry, turning meat consistantly until colour changes. Break up any large lumps of meat, cover and cook for 15 minutes. Add garam masala and continue cooking until meat is tender and quite dry.
On a very smooth surface spread a little oil from the bowl and flatten one of the dough balls with a rolling pin or by hand. Gently press with the fingers, spreading the dough until it is almost as thin as strudel pastry. Spoon some filling onto the centre of the pastry, then fold the pastry up envelope fashion.
Heat up some oil in a frying. When the oil is hot enough, drop the parcel in and let it cook for a couple of minutes, checking the underisde. When the underside is golden brown, turn over and cook the top, again until it is golden. Place on absorbant paper when finished. Serve hot, either on it's own or with a dip of your choice.
recipe taken from: www.fortunecity.com
No comments:
Post a Comment